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Plot of humidex depending on temperature and relative humidity. The humidex (short for humidity index) is an index number used by Canadian meteorologists to describe how hot the weather feels to the average person, by combining the effect of heat and humidity. The term humidex was coined in 1965. [1]
Apparent temperature, also known as "feels like", [1] [2] is the temperature equivalent perceived by humans, caused by the combined effects of air temperature, relative humidity and wind speed. The measure is most commonly applied to the perceived outdoor temperature.
The week is going to close out hot and humid. Temperatures will reach the high 90s today and tomorrow, but the high humidity will make it feel hotter than what the temperature gauge says.
Hot chocolate effect manifestation. The hot chocolate effect is a phenomenon of wave mechanics in which the pitch heard from tapping a cup of hot liquid rises after the addition of a soluble powder. [1] [2] The effect is thought to happen because upon initial stirring, entrained gas bubbles reduce the speed of sound in the liquid, lowering the ...
In hot summer weather, a rise in relative humidity increases the apparent temperature to humans (and other animals) by hindering the evaporation of perspiration from the skin. For example, according to the heat index , a relative humidity of 75% at air temperature of 80.0 °F (26.7 °C) would feel like 83.6 ± 1.3 °F (28.7 ± 0.7 °C).
The surface relative humidity and 10-hour fuel moisture criteria meriting a fire weather watch may vary depending by state based on local vegetation, topography and distance from major water sources, though forecast sustained winds are usually expected to be 20 miles per hour (32 km/h) or greater.
Before you cozy up on the couch with a mug of your favorite hot chocolate, you might want to consider Consumer Report's latest list of powder mixes that contain high levels of metal.
Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 and 63 °F), with a relative humidity of less than 50%. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface.